Crockpot Spinach and Beef Lasagna

I'm a HUGE fan of crockpot meals.  They usually require minimal preperation, and almost always result in great food that tastes like you slaved over it.  This is a variation on a Betty Crocker recipe for a crockpot lasagna that my boys love.

Ingredients

• 1 lb. lean ground beef
• 1 medium onion, chopped
• 3 cans (each 15 oz.) tomato sauce
• 2 teaspoons dried basil
• 1 tablespoon Italian seasoning
• 2 cups shredded skim mozzarella cheese
• 15 oz. container part-skim ricotta cheese
• 1 cup grated Parmesan
• rinsed baby spinach
• 10-15 uncooked lasagna noodles

Cook beef and onion in a skillet over medium heat until meat is browned.  Drain, then move to a bowl and stir in tomato sauce, basil and Italian seasoning.

Mix half of the mozzarella, the ricotta and Parmesan cheese in a separate bowl and set aside.



Spoon a quarter of the meat mixture into the crockpot.  Top with enough noodles to cover, broken into pieces so they fit.  Top this with half of the cheese mixture.  On top of the cheese, layer as much baby spinach as is to your liking, completely covering the cheese.  Top with another quarter of the meat mixture.  Repeat with a layer of noodles, rest of the cheese, layer of spinach, and another quarter of the meat mixture.  Top off with a final layer of noodles and the rest of the sauce. 

I know the layering is complicated--and honestly, you do not HAVE to layer it in this way, but it looks prettier when you cut into it.  Really, layer meat, cheese, spinach and noodles as you like, I say.  :)

Cover and cook on low for 4-6 hours, or until the noodles are tender.  Sprinkle with the remaining mozzarella cheese and cover long enough for it to melt, usually 5-10 minutes. 

Makes enough delicious lasagna to feed a family of four and have enough leftovers to enjoy again the next day.  Yuuuummy!